- Dec 15, 2016
- 5
- 10
Hey guys. I know I haven't introduced myself in rollcall, but I will once this brisket is done. Got myself a wsm 18.5 a few weeks back and so far I've smoked two racks of St. Louis ribs,jalapeño poppers, and an 8lb brisket, all of which came out better than expected. Our family Christmas is this weekend so I bought a 15lb choice brisket to smoke. Just fired up the smoker and the rub is on the meat. For the 8 pounder, I decided to go low and slow with no wrapping or injections and see how it turned out, and make adjustments from there. Smoked it for about 10 hours and it was like butter. Everyone enjoyed it. My thoughts for this one are generally the same, except I plan to wrap in foil at 5-6 hours, keeping the temp at 225-250 the entire time. Should go on about 10:30 and finish around 2:00am, at which point I'll keep it tightly wrapped and put it in the fridge until Saturday's meal. I'm the first to admit that I'm new at this (I'm sure old timers are shaking their heads at this thread), but I'm trying not to go too fancy with the methods and screw everything up. Any tips are greatly appreciated. Thanks!